Daring bakers: Honey panna cotta and chocolate florentines

February 27, 2011 § 1 Comment

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

The blog has been quiet for a while, but I was finally inspired to do some baking again, especially thanks to the Daring Bakers challenge for February.  This month we were challenged to make some creamy panna cotta and some crunchy florentine cookies.  I think this is a great dessert combination, so I jumped on board and actually made this dessert twice this month!  I was in a bit of a rush to take the photos, so I don’t think they quite do the deliciousness justice, but you’ll get the idea.

For the panna cotta, I went with a somewhat lighter, tangier version and incorporated some yogurt, honey and orange juice.  The sweet and chocolately florentines were a really great pairing–  I even recommend scooping up some panna cotta with a piece of the florentine– yum!

Honey yogurt panna cotta
Adapted from Martha Stewart
Yield: 8 servings
  • 2 cups heavy cream
  • 1/4 cup sugar
  • 1 envelope (1/4 ounce) unflavored gelatin
  • 1/2 cup cold water
  • 1 cup plain low-fat yogurt
  • 1/2 cup honey
  • 1/2 teaspoon vanilla extract
  • 1/3 cup fresh squeeze orange juice
  • 1/8 teaspoon salt
1. Prepare individual ramekins for the panna cotta by applying a non-stick spray and dusting with sugar.  Tap off the extra sugar and set the dishes aside. (Alternatively, serve panna cotta in wine glasses or ramekins without unmolding makes this step unnecessary.)
2. Pour the cold water in a small bowl and sprinkle the gelatin over it.  Let it sit for 5 minutes.
3. In a large bowl, whisk the yogurt, honey, orange juice and vanilla extract.
4.  In a medium saucepan, dissolve the sugar in the cream and bring to a boil.
5.  Remove the cream from the heat and mix in the gelatin. Stir quickly to dissolve.
6.  Pour the cream and gelatin mixture through a fine mesh sieve into the yogurt mixture.  Whisk well until combined.
7. Divide the mixture between the ramekins and chill for at least 4 hours.
8. To unmold from the ramekins, slid a knife around the outside, turn upside and tap out of the ramekin.  Drizzle with honey and zest of orange before serving.
Chocolate florentine cookies
Yield: 2-3 dozen cookies
  • 2/3 cup unsalted butter
  • 2 cups quick oats
  • 1 cup granulated sugar
  • 2/3 cup all purpose flour
  • 1/4 cup corn syrup
  • 1/4 cup whole milk
  • 1 tsp vanilla extract
  • pinch of salt
  • 1½ cups dark chocolate

1. Preheat the oven to 375 degrees F.  Line baking sheets with parchment paper or a silpat and set aside.

2.  Melt butter and let it cool slightly.  Add butter to a large bowl.

3.  Add the oats, sugar, flour, milk, corn syrup, vanilla extract and salt to the bowl.  Mix well to incorporate all ingredients.

4.  Drop a tablespoon on to the baking sheet, placing cookies 3 inches apart.

5. Bake for 6-8 minutes, rotating once during baking.

6.  Remove from the oven and let cookies cool completely on the baking sheet.  (They will be too fragile to remove from the baking sheet until cooled.)

7.  Once the cookies have cooled completely, melt the chocolate in the microwave or using a double boiler.  Spread the melted chocolate on one cookie and sandwich another cookie on top.  Drizzle more chocolate on top if desired.

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§ One Response to Daring bakers: Honey panna cotta and chocolate florentines

  • Monica says:

    You can’t beat the simple but perfect flavour of honey :) I like the drizzle of chocolate on your floretines. I think I used too much on mine.

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